Moe requested that I add some fruit to the next batch of bread.
First thing that came to mind was this Cranberry and Pistachio bread that
I hadn’t made recently.
And Moe agreed to shell the pistachios.
I started the dough Tuesday night so that it would have an
overnight rise in the fridge.
1000g high protein bread flour
680g water (68% hydration)
(The pistachios were salted so I reduced the salt from the 26g to 27g I would normally use.)
The dough was hand-mixed using two 30 minute autolyze resting periods and the pinch, stretch and fold method.
After the initial pinch and folds,
I did three more stretch and folds in the first hour.
This is what it looked like after the last fold,
ready to go into the fridge for the night.
I took the dough out of the fridge before
4:30AM and left it on the counter to warm up.
I went back to bed.
It had more than doubled overnight.
And looked like this.
By 6:30 AM the dough had almost tripled and was
ready to shape.
The pistachios and cranberries were added during the shaping.
Four baguettes were covered and left to proof.
Just out of the oven, this bread sang, crackling as the crust cracked.
Love that song.
I sliced the bread before it had completely cooled because Moe couldn’t wait any longer.